This recipe was originally made in a 10" skillet. An adjustment will be necessary in the final step if a different size pan is used.

Trim fat from porkchops and slice into 1-inch strips (bite size).

Mince the garlic and finely chop onion. Heat 1 T oil over medium heat and add the onion and garlic. Add paprika, salt, and pepper to taste. Cook until a translucent gold color. Remove from pan and set aside.

Add 1/2 of the pork to the pan with 1/2 of the seasoning. Cook just until the outside of the pork is cooked. Remove from the pan and set aside. Repeat with the second half of the pork and seasoning.

Deglaze the pan with the brandy and allow it to reduce for a minute. Reduce heat add the butter. When the butter is melted return the pork and onions to the pan. Add enough milk to the pan to bring the liquid level halfway up the pork. Bring the liquid to a boil and then turn down the heat and simmer for 10-15 minutes.

Copyright 2018 Daniel M. WeeksLoaded in 0.00074 seconds using 2048 KB

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